GingerSnap... whaaaa?

GINGERSNAP
 
Sweet, chewy, nearly gooey - these 'snaps will having you eating them three at a time and with your favorite Creme Brulee coffee concoction you will be in Molasses heaven.

INGREDIENTS:

1 Cup Packed Brown Sugar

3/4  Cup Shortening (preferably butter flavored Crisco)

1/4 Cup Molasses (Brer Rabbit brand, full flavor)

1 Large Egg

2  1/4  Cups All Purpose Flour (unbleached)

2 Teaspoons Baking Soda

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Ginger

1/2  Teaspoon Ground Cloves

1/4 Teaspoon Salt

Granulated Sugar (apx 3/4  cup)

DIRECTIONS:
Heat oven to 375 degrees Fahrenheit.
1. Lightly grease cookie sheet with shortening or spray with cooking spray or use parchment paper.
2. In large bowl, beat brown sugar, shortening, molasses & egg with electric mixer on medium speed.
3. Stir in remaining ingredients except Granulated Sugar.
4. Shape dough by rounded teaspoon full into balls (I use a 1 inch scooper).
5. Dip tops into granulated sugar. Place balls on cookie sheet, sugar side up, about 3 inches apart.

Bake 10-12 minutes or just until set. Immediately remove from cookie sheet to wire rack to prevent condensation beneath the cookies.

Recipe from Derek G. who's digital opinions can be followed on twitter @dsghi